Tomato and Italian Sausage Stuffed Eggplant (Gluten Free and Dairy Free)
Eggplant is a delicious, velvety, yet under used nightshade vegetable, in my opinion. This recipe combines all the yummy flavours of a sumptuous spaghetti meal, like tomatoes, onions, bread and Italian sausage, and adds in the creaminess of eggplant to create a meal that is filling yet light.
Ingredients:
1 eggplant (divided into halves)
2 tbsp.olive oil
2 tbsp. of vegetable broth.
2 Italian sausage (hot or mild) (This works great if you have some left over from the night before)
1 cup of diced tomatoes (fresh or canned)
8 tomato slices (fresh)
1/2 an onions finely chopped
2 cloves of garlic finely chopped
1 tbsp. oregano
1 tbsp.thyme
1 tbsp.sage
1 tbsp.rosemary
2 cups of gluten free bread crumbs (you can use 2-4 pieces of gluten free bread and slice them into little squares)
Optional: Mushrooms, peppers, any other vegetable you'd like to add
Directions:
Preheat oven to 425 ˚F
Place Italian sausages in the oven and bake until fully cooked about 30 mins.
Meanwhile, cut eggplant in half, remove insides and leave about 1-2 inches on either side of the vegetable to add in stuffing.
Sautée eggplant halves cut half down, in a pan with 1 tbsp of olive oil. Place to the side.
Add remaining olive oil to the pan. Add in garlic cloves and onion, finely chopped. Cook until translucent about 2 - 3 mins.
Add in vegetable broth and gluten free bread crumbs.
Once the sausage is fully cooked, cut into small chunks and add to pan. Cook for a few more minutes or until stuffing has coalesced.
Pack stuffing into eggplant halves. Squeeze in as much as you can. Add tomato slices on top of stuffing.
Place the stuffed eggplant halves onto a baking tray with parchment paper. Tent the stuffed eggplant halves with aluminum foil and cook at 425 ˚F for 30 - 35 mins or until eggplant is fork tender.
Remove from oven and let cool about 5 - 10 mins. Serve with green salad and balsamic vinaigrette dressing.
Enjoy!
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